The role of the public health system in improving health indicators of population

Abstract

The World Health Organization has set a global goal - reducing preventable mortality by 25%. Violation of basic nutrition leads to the development of diseases, including food safety. Objective: Learning experiences for monitoring food safety and developing recommendations for the population of the country of the Center of Sanitary and Epidemiological Expertise of the Medical Center of the Presidential Affairs Office. Material and methods: For 10 years (2007-2017) were used methods of statistical analysis of laboratory, which studies food products; content analysis of the legislative and regulatory system of quality management of public health services. Results: The capabilities of material and technological analysis indicates that the laboratory of the Center for Sanitary and Epidemiological Expertise of the Medical Center of the Presidential Affairs Office can conduct analysis on the safety of the external environment (air, water, food) in an expanded range that meet the criteria of the international the ILAC system. Conclusion: The Center for Sanitary and Epidemiological Expertise of the Medical Center of the Presidential Affairs Office is a model of organization and quality of food safety management, which is the basis of main chronic noncommunicable and infectious diseases.